Small David's M&M Cookie

Nutrition Facts

Serving Size 1 EACH
Calories 170
Calories from Fat 14
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 7g
11%
Sat. Fat 3.5g
- - -%
Trans Fat 0g
Cholesterol 15mg
- - -%
Sodium 95mg
4%
Tot. Carb. 20g
6%
Dietary Fiber 1g
3%
Sugars 15g
   Includes 14g Added Sugars
0%
Protein 2g
Vitamin D - 0mcg - 0%
Calcium - 15mg - 2%
Iron - 1mg - 13%
Potassium - 36mg - 1%
INGREDIENTS: Small David's Cookie (M&M COOKIE (enriched wheat flour (wheat, barley, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), brown sugar, sugar, margarine (vegetable oil blend [palm fruit, soybean and olive oils], water, salt, non-fat dry milk, soy lecithin, monoglycerides, natural flavor, vitamin A palmitate, beta carotene color), m&m's brand milk chocolate candies (milk chocolate [sugar, chocolate, skim milk, cocoa butter, lactose, milkfat, soy lecithin, salt, artificial flavor], cornstarch, less than 1% of corn syrup, dextrin, coloring [includes blue 1 lake, yellow 6, red 40, yellow 5, blue 1, red 40 lake, blue 2 lake, yellow 6 lake, yellow 5 lake, blue 2], gum acacia), chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla, salt), chocolate candies (sugar, cocoa butter, chocolate liquor, milk powder, soy lecithin, vanilla, artificial colors - fd&c blue no.1, blue no.1 lake, blue no.2 lake, yellow no.5, yellow no.5 lake, yellow no.6, yellow no.6 lake, red no.40, red no.40 lake, sorbitol, titanium dioxide, phosphoric acid, methyl and propyl parabens, caramel, corn syrup, wax, dextrin), butter, eggs, baking soda, invert sugar, molasses, natural vanilla flavor, salt. ))
ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.